Tag Archives: Red wine

Week 32, Meal 2: Sweet and sour chicken

Chef Brian’s pretty awesome at “magic tricks,” or at least that’s what I call them. Every once in a while, he’ll introduce a new technique to me that blows my mind. Some of my favorite tricks of his include corn pudding and salsa verde broth;¬†Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts adds a new one to the repertorie: reconstituted raisins, plumped up fat and juicy with acidic balsamic vinegar.

Paired with a sticky glaze on skinless chicken thighs, the tart raisins provide perfect contrast in this sweet, sour and nutty dish.

Continue reading Week 32, Meal 2: Sweet and sour chicken

Week 32: Killer kale

Off the top of my head, I can come up with a shortlist of foods we should all have regularly: blueberries, almonds, green tea, dark chocolate, salmon and … kale. I hardly ever ate it before, but the leafy green has been used a few times here on Fat Dude.

Full of vitamins and minerals, kale is a neutral green that goes well in a variety of dishes. That’s why Chef¬†Brian decided to spotlight kale with our Week 32 menu:

Week 32, Meal 1: Honey-sherry marinated chicken over roasted butternut squash, kale and ciopolini onion

Week 32, Meal 2: Italian Sweet and Sour chicken over sauteed kale with balsamic raisins and toasted pine nuts

Week 32, Meal 3: Citrus and Adobo Marinated Tuna over roasted fingerlings, kale, and tomatoes with garlic-chile oil and adobo citrus sour cream

Each recipe makes two portions. Keep reading for the full shopping list.

Continue reading Week 32: Killer kale

Week 14, Meal 3: Simple and perfect spaghetti and meatballs

Few words can describe the beauty of homemade spaghetti and meatballs as well as “simple” and “perfect.”

Though Chef Brian’s light and fruity pomodoro sauce has a handful of ingredients, the time-tested combination of carrot, onion, celery, rosemary and thyme is aromatic enough to make your head spin.

His turkey meatballs follow suit, pairing the same herbs with a couple of cheeses, egg and a whole lotta lean turkey.

Rounding out our week of making romantic meals by cooking with aphrodisiacs, here’s one inspired by “Lady and the Tramp.” It’s Week 14, Meal 3: Whole wheat spaghetti Pomodoro with turkey meatballs and shaved Parmesan. Continue reading Week 14, Meal 3: Simple and perfect spaghetti and meatballs

Week 11, Meal 3: Orecchiette with lamb ragu and ricotta cheese

While Week 11 was all about pasta, really, this meal could do without.

Just ask Wifey Nadia and our guests Jamil and Justine, who, after having a bowl of Week 11, Meal 3: Orecchiette with lamb ragu and ricotta cheese, all grabbed seconds to spoon-gorge on the clove-and-mint spiked, lamb-packed sauce. Continue reading Week 11, Meal 3: Orecchiette with lamb ragu and ricotta cheese

Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree

The last time I had short ribs in a restaurant I paid $23 for the plate.

They were great, but I’d argue the ribs I made at home were much better, for much cheaper.

I struggled last week with The Fat Dude Diet, but one bite of Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree erased the exhaustion and laziness that prevented me from cooking to my full potential last week.

Let’s get down to business, y’all. Continue reading Week 9, Meal 2: Red wine braised beef short ribs over spinach and cauliflower puree

Week 7, Meal 1: Grass-fed beef burger with bacon, caramelized onion compote, arugula and over-easy egg

Only I would seek out a healthy version of a bacon and egg burger, but it looks like Chef Brian has gone above and beyond yet again with Week 7, Meal 1: Grass-fed beef burger with bacon, caramelized onion compote, arugula and over-easy egg.

Brian says: “When I make a burger it is easy to get carried away with sauces and cheese and tons of bacon. On this one you have compote with a great bacon and onion flavor that the red wine will enrich. The egg takes the place of the sauces and cheeses, which can make the calories get out of control.”

I wrangled whatever the calorie count is down a little while increasing the healthiness of the meat by using grass-fed beef instead (about 250 calories for 4 oz.; Read: Benefits of grass-fed beef). I also went with a reasonably low-cal roll, at 170 calories per piece.

Learn how to prepare this beastly burg after the jump. Continue reading Week 7, Meal 1: Grass-fed beef burger with bacon, caramelized onion compote, arugula and over-easy egg

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